Chicken Chow Mein – Easy Stir Fry Recipe

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This CHICKEN CHOW MEIN is loaded with crisp vegetables, tender velveted chicken, and perfectly pan-fried noodles tossed in a savory, slightly sweet sauce. It’s a restaurant-style dish made completely at home, with that signature wok-kissed flavor and satisfying texture. Once you try it, takeout won’t stand a chance.

When my wife would visit her extended family in India, one of her favorite things to eat was the Chinese-style chow mein from local street vendors and neighborhood restaurants. It was different from the takeout-style lo mein we’d get back home—crisp-tender vegetables, slightly chewy noodles with a hint of char, and savory, glossy sauce coating every bite. She would talk about it often, describing the crunch of the cabbage, the sizzle of the wok, and how it was always served piping hot. It wasn’t fancy, but it made a lasting impression.

So of course, I wanted to figure out how to recreate it for her. We started by trying different noodle types, sauces, and methods until we finally landed on something that brought those memories rushing back for her. The key, we realized, was velveting the chicken for that silky texture and pan-frying the noodles to get that crispy edge. That, plus a sauce that’s not too sweet or too salty, really ties it all together.

This version uses familiar ingredients—chicken breast, snow peas, carrots, cabbage—but the combination, once stir-fried together with garlic, ginger, and a punchy soy-based sauce, creates something greater than the sum of its parts. We finish it off with mung bean sprouts for crunch and a final toss to keep everything fresh and vibrant.

It’s a dish that feels special but comes together quickly once you get the prep done. And more than that, it’s become one of those recipes we make not just to eat, but to revisit a story, a memory, and a connection to places and people we love.

What are the key ingredients for Chicken Chow Mein?

Chicken & Marinade

CHICKEN BREAST – Thinly sliced so it cooks quickly and absorbs the marinade. You want small, even pieces to keep everything tender and easy to eat.
OYSTER SAUCE – Adds a deep, savory umami flavor.
CORNSTARCH – Essential for velveting the chicken, giving it a silky, restaurant-style finish.
SHAOXING WINE – A Chinese cooking wine that adds subtle sweetness and depth.

Chow Mein Sauce

HOT WATER – Dissolves the sugar and helps the sauce ingredients blend smoothly.
SUGAR – Balances out the salty components of the sauce.
LIGHT SOY SAUCE – Adds saltiness and a clean soy flavor.
DARK SOY SAUCE – Adds a deeper color and a touch of sweetness.
SESAME OIL – A finishing oil that brings toasty, nutty aroma.
OYSTER SAUCE – For that rich, umami punch and a touch of gloss in the sauce.
SHAOXING WINE – Enhances depth and helps deglaze the pan during stir-frying.
WHITE PEPPER – More subtle than black pepper and traditional in Chinese cooking.

Noodles & Vegetables

CHOW MEIN NOODLES – Traditional egg noodles that cook fast and crisp up beautifully in a hot wok.
SNOW PEAS – Add a pop of green and crunch.
CARROTS – Julienned for quick cooking and sweetness.
CHINESE CABBAGE – Sliced thin for a soft, wilted texture that contrasts the crisp noodles.
MUNG BEAN SPROUTS – Stirred in at the end for freshness and crunch.
GINGER – Thinly sliced for bright, citrusy warmth.
GARLIC – Sliced thin and sautéed to build aromatic base flavor.
SCALLIONS – Whites go in early for sharpness, greens added at the end for a mellow, fresh finish.

Step-by-Step Instructions

1. Velvet the Chicken

Place the thinly sliced chicken breast in a medium mixing bowl. Add 1½ tablespoons water and gently massage the chicken for 30 seconds until the water is absorbed. Add 1 tablespoon oyster sauce, 1 teaspoon cornstarch, 1 teaspoon Shaoxing wine, and 1 teaspoon neutral oil. Massage everything together until the chicken is evenly coated and looks glossy. Set aside at room temperature while you prep everything else.

2. Prepare the Noodles

Line a large baking sheet with paper towels. Cook the chow mein noodles according to the package instructions—usually 1 to 2 minutes in boiling water. Immediately drain, rinse under cold water, and gently shake off the excess moisture. Spread the noodles in a single layer on the baking sheet and let them air-dry for 10–15 minutes. This helps them crisp up properly when fried.

3. Make the Sauce

In a small bowl, dissolve ¼ teaspoon sugar in 1 tablespoon hot water.
Whisk in the rest of the sauce ingredients:

1 tablespoon light soy sauce
2 teaspoons dark soy sauce
½ teaspoon sesame oil
1 tablespoon oyster sauce
2 teaspoons Shaoxing wine
⅛ teaspoon white pepper
⅛ teaspoon salt

Set aside until ready to stir-fry.

4. Fry the Noodles

Heat 2 tablespoons neutral oil in a large nonstick skillet or wok over medium-high heat. Swirl the oil to coat the surface. Add the dried noodles in a single layer. Let them crisp undisturbed for 2 minutes. Flip the noodles (in sections if needed), add another tablespoon of oil, and fry for another 90 seconds. Flip once more and cook for another 2 minutes, or until golden and lightly crisped throughout. Transfer the noodles back to the baking sheet.

5. Sear the Chicken

Heat the wok over high heat and add the remaining 1 tablespoon oil. When the oil is hot, add the chicken in a single layer. Let it sear undisturbed for 30 seconds, flip, and sear the other side for another 30 seconds. Then stir-fry for a final 30 seconds until lightly golden. The chicken will finish cooking later—remove it from the wok and set aside.

6. Stir-Fry the Aromatics and Veggies

Lower the heat to medium-high. Add a splash of oil if needed. Add the sliced garlic and ginger and stir-fry for 15–20 seconds until fragrant. Add carrots, scallion whites, and snow peas, and stir-fry for 1–2 minutes, until just tender-crisp.

7. Combine Everything

Increase heat to high. Return the crisped noodles and seared chicken to the wok. Pour the sauce over and toss everything together thoroughly to coat. Use tongs or two spatulas for easier mixing.

8. Finish and Serve

Add mung bean sprouts, shredded cabbage, and scallion greens. Stir-fry for a final 1 minute to warm through. You want the sprouts fresh and snappy, not soggy. Taste and adjust seasoning if needed. Serve hot!